Home Cheese Making: Recipes for 75 Delicious Cheeses

by Ricki Carroll

The classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment. Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella. Recipes for dairy products include crFme frafche, sour cream, yogurt, keifer, buttermilk, and clotted cream. There are also 60 recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce. Profiles of home cheese makers and artisan cheese makers scattered throughout the text share the stories of people who love to make and eat good cheese. Plus information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, cheese making glossary, and more.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, How To, Crafts

224 pages, Paperback

First published January 1, 2002

Reviews

[SoulSurvivor · Rating 3 out of 5]

This met my expectations in some ways , but not in others . Gave a brief history of cheese-making , the importance of cleanliness in the process , the time and equipment required ; these were the good areas . Where the book failed me was in the recipes , not including the sharp cheeses I was most particularly interested in . I also found some of the instructions redundant and rather high on the 'Duh-ness' factor .

Because of the time and initial investment I probably won't do this unless I find a partner in this exercise . Certainly not commercial because of the regulations , but I do have an excellent source for raw milk which was my inspiration for getting the book . Will update if I actually begin this enterprise

[Bill · Rating 5 out of 5]

This is a great book on how to make cheese! Outstanding starter book on cheesemaking! My only complaint is that her enthusiasm for making cheese lead the reader to make cheese more difficult than there experience should allow. Specifically, making hard cheeses requires commitment to following her recipes EXACTLY; when it says raise the temperature 2 degrees every 5 minutes for 30 minutes, she means it!

[Alicia Bayer · Rating 4 out of 5]

There are some how-to books that are so detailed and well written that they achieve an unexpected result in me -- they convince me I definitely do not want to learn to do whatever it is they're teaching even though I thought I did. This book had that effect on me. After reading it, I don't have any interest in modern cheese making.

I was curious about the book for two reasons:

1. I have a friend with a cow who has shown me her homemade (easy) mozzarella cheese that she makes from her milk. It's tasty and easy, and I was interested in learning how to make some fresh cheese from the fresh milk I buy from her.

2. I have been really interested in learning how to make non-dairy cheeses, and was hoping (but not expecting) that this book might have a short chapter on those.

I know now that this isn't really the book for finding easy cheese recipes for the novice cheese maker who just wants to dabble. It also doesn't include any non-dairy cheeses (as I said, I didn't really expect it to).

This book is incredibly thorough. You learn the history of cheese making, all the equipment and ingredients required, every kind of animal you can get milk from and the composition of their milk, and step-by-step directions for making a wide variety of cheeses.

There are some pictures, but not a photo of the majority of the cheeses.

The recipes are definitely of the modern variety. While the author talks about how cheeses were made traditionally, all the directions are for modern cooks -- typically with pasteurized milk, lots of equipment, and purchased additives.

They are also VERY detailed and complicated. While there are some simple recipes, even the recipes that I already knew that are simple are less simple in this book. It's very "fiddly" -- get these exact things, cook to this exact state, add this, do this, press at this weight for this many minutes and then this weight for this many minutes and then this weight for this many minutes and then age at this humidity for this many months and on and on. And that's before you get to the blue cheese section, where she warns you that it's much harder.

I had the same reaction reading this book that I've had reading modern wine and cider books. I make homemade wines and hard ciders and I love doing it the old school way. It's simple, traditional, different every time, and generally delicious. I don't like to add 4 different chemicals and use $100 worth of fancy supplies. I like the old recipes that are charmingly simple and adaptable. I know that the vast majority of folks these days prefer the modern books and directions though, so this will be a book that will be a perfect fit for most people.

This will be an invaluable guide for those who want detailed instructions to really dive into modern cheese making.

Also included: recipes, cheese pairings, troubleshooting guide and much more.

I received a temporary digital ARC of this book for review purposes.

[Michael · Rating 3 out of 5]

I have only worked on some of the fresh cheeses. The frustrating thing about this book is that for some recipes she is incredibly detailed ("increase temperature a degree a minute", "press at X pounds of pressure for X amount of time", and so on), and at other times she is incredibly not detailed leaving you wondering what the heck you're supposed to do, most notably in the recipe for ricotta salata ("put a saucer or glass of water on top", saucers and glasses of water do not weigh the same, "age for 2-4 weeks", how? Covered? Uncovered? Wrapped in cheesecloth? In the fridge?)

So what I do is when I make a recipe I make sure to write notes next to the recipe so when I go back, I know what I did last time. Also any variations I have to make because obviously different dairies and parts of the country have different characteristics to their milk, so every batch of the same cheese can could come out different.

Another frustrating thing is that several recipes are based on culture mixes you buy from the author's website. This I think is like making a cake with a cake mix. I want to know how to make fromage blanc, not just use a mix that does all the fun for me.

Issues aside, the book is filled with great information.

[Literary Redhead · Rating 5 out of 5]

Storey Publishing has such a beautiful array of books and “Home Cheese Making, 4th Edition” is a perfect example. So many people today are choosing to grow their own gardens, make their own fresh food, raise chickens, and have a direct impact on what they consume. “Home Cheese Making” delightfully fits that trend, featuring recipes for 100 homemade selections from fresh to soft, Goat’s milk to blue, and more.

Widely acclaimed as “the Cheese Queen,” author Ricki Carroll has guided thousands of home cheese makers and inspired the growing popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 copies in print.

The completely updated 4th edition offers 35 new recipes, with color photography of step-by-step techniques, and new profiles of contemporary cheese makers. Additions reflect the broader cheese choices available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D’Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk’s gouda, and more. Companion recipes are also included for cheese plate condiments and classic cheese dishes. For those wanting to make their own delicious cheeses, Ricki Carroll’s expert advice is most highly recommended, as is this beautiful guide! 5/5

Pub Date 25 Dec 2018  

Thanks to Storey Publishing and NetGalley for the review copy. Opinions are fully mine.

#HomeCheeseMaking,4thEdition #NetGalley

[Danielle Tremblay · Rating 5 out of 5]

This book explains you all you need to know to make the main sorts of cheeses by yourself at home. The author tells you what utensils and equipment you need to do so and the ingredients to prepare many different cheeses. There are even several delicious recipes at the end of the book to prepare meals, appetizers, desserts... with your favorite cheeses. There is a glossary too. So if you want to become a cheese maker or just do some testing at home, this book is for you.

Here is its table of contents:

PART 1 GETTING STARTED
chapter 1 Ingredients
chapter 2 Equipment
chapter 3 Techniques

PART 2 RECIPES FOR ALL TYPES OF CHEESE
chapter 4 Fresh Cheese
chapter 5 Soft and Semi-Soft Ripened Cheese
chapter 6 Hard and Semi-Hard Cheese
chapter 7 Blue Cheese
chapter 8 Goat Cheese
chapter 9 Whey Cheese
chapter 10 Cultured Dairy Products

PART 3 FOR THE LOVE OF CHEESE
chapter 11 Tips and Techniques for Serving Cheese
chapter 12 Breakfast, Brunch, and Bread
chapter 13 Dips, Spreads, and Small Bites
chapter 14 Soups, Salads, and Sides
chapter 15 Main Courses
chapter 16 Desserts and Drinks
Appendices
Index

Thanks to Netgally for providing me with a copy of this book.

[Taylor · Rating 5 out of 5]

I have a new hobby. Inspired by Barbara Kingsolver's chapter on cheese making in Animal, Vegetable, Miracle, I checked out the "Cheese Queen" Ricki Carrol. My own little pound of Queso Blanco is safely in the fridge awaiting dinner. I'm totally hooked.

Carrol's style of writing is straight forward and enjoyable, her instructions are good (though I wasn't sure how long to wait for the "curds and whey to separate", and I think the result is wetter cheese than I wanted), and the concept enchanting. As soon as I get the right starter (ordered from Carrol online) I can make my own mozzarella. That is SO COOL.

This will soon be on the cookbook shelf. All hail the microbe!

[Carrie · Rating 3 out of 5]

It might be a stretch to call a book on cheesemaking a cookbook, but it's definitely a fun read, and has inspired me to (Semi-successfully) make my own cheese. I made the 30 minute mozzarella and it came out pretty well, but I don't think I let it set up firmly enough. I'm ready to try again!

[Mandi]

This feeds the rebellious spirit in me that says "I can do it myself, AND I can do it better!" Can't wait to get the basic supplies and try making my own aged cheddar, gouda, parmesan, ect. ect... ( :

[Alexandra · Rating 5 out of 5]

great book for the beginning and intermediate cheesemaker

[Ana Mardoll · Rating 5 out of 5]

Home Cheese Making / 1-58017-464-7

I bought this book planning to start making my own cheeses. The book is a fascinating read and is very easy to read and understand. The pictures are clear and precise, and I actually feel that I understand what is going on in the pictures (not often the case with do-it-yourself books!). The recipes (of which there are many) are fun to read and are interspersed with little testimonials of people who have found the joy of cheese making - and, in many cases, have made a business out of their new joy.

Though this is through no fault of the book, I do find that I am a little intimidated. The book is very clear and up-front about the equipment and materials which need to be purchased before making a certain types of cheese. I appreciate the book's candor - I would not appreciate it if I got started and only then found out I needed to buy a lot more equipment than I had thought. The book is also exceedingly clear about the conditions the cheese must be made in and aged in, and the amount of time and investment which goes into good cheese. All this has made me a bit worried and I don't believe I'm currently ready to start cheese making - at least not in my tiny kitchen! However, I still enjoy pulling this book out on rainy days and reading and dreaming about the future. That, in of itself, makes it a good purchase for me.

I will also add that this is a great resource on cheese, period, and not just on cheese making. Thanks to this book, I understand the names and ingredients of the cheeses at the local organic market (chevre, anyone?) and I'm not so afraid to try them. I may not make cheese at home for awhile, but at least this book has given me a greater appreciation of cheeses in general, and I appreciate that.

~ Ana Mardoll

[Cathy Geha · Rating 5 out of 5]

Home Cheese Making by Ricki Carroll

This concise, comprehensive book with easy to follow recipes is a must for anyone wanting to make cheese at home. It includes so much information with recipes not only for common cheeses but also for gourmet cheeses from around the world and also recipes for accompaniments to the cheeses.

The Chapters of the book:
* Introduction
* Getting Started: ingredients, equipment and techniques
* Recipes for all types of cheese:
- fresh
- soft & semi-soft ripened cheese
- hard and semi-hard
- blue
- goat
- whey
* For the love of cheese
- tips and techniques – serving of cheese
- breakfast, lunch & dinner
- dips, spreads and small bites
- main courses
- desserts and drinks

Various types of milk, their content and best cheeses they make, coagulants (rennin, bacteria and botanical) are discussed, the chemistry and artistry of making cheese along with a visit to various countries and the cheeses they are known for are all in this book and I can see it in my library at some point in the future.

Thank you to NetGalley and Storey Publishing for the ARC – This is my honest review.

5 Stars

[Kelly · Rating 5 out of 5]

I make my own yogurt now, and it's delish! And I've tried the mozarella, but the milk I used didn't turn out quite right. This book is great for giving you all the info you need to get started and to also helps get over the initial hump of "I couldn't possibly do that!" I think that I will probably only ever make a few of the simpler recipes out of this book, but there are enough recipes in here that I could work my way up to cheese artisan some day, no doubt. Also for the science geek in me, it's also just interesting to see how the process of making each kind of cheese varies.

[Emma · Rating 3 out of 5]

She really is the cheese queen - but some of the recipes don't match to the recipes on her website, creating confusion as to which version to use, and I wish the book had more pictures (which is why I mainly use the website). There are some recipes that are lacking in detail, and I end up referring to her website for clarification. Good book, could be better. Will be more useful when I get out of the beginning stages, perhaps?

[Frank Weever · Rating 4 out of 5]

Overall, the plot was pretty thickening. I gained quite a few pounds there, but the character arc got through it all with ease and a slight tang of a moldy cellar in Rome. Still, I wish someone had told me about the cheese cloth, I was shocked. Truly, it should have an R rating for that one scene with mozzarella...oh, baby...

[Linda · Rating 5 out of 5]

Love it. Anyone can make cheese and you don't necessarily have to have a cow. Soft cheeses (cottage cheese and ricotta) are easy for beginners but there is a 10 minute mozzarella recipe that is superb. Haven't gotten up the gumption to make hard cheese yet but when the cow calves next, I'm in.

[Kandise · Rating 5 out of 5]

Great resource for a nascent interest. Ricki's instructions are clear and easy to follow, and her discussion of the history and process of cheese making manages to be both interesting and funny, which I'm sure was no easy feat. Very accessible, I think we will buy this.

[Vippi · Rating 4 out of 5]

After a few months of experiments, I can say it is a handy book for cheesemaking lovers, full of precise, easy-to-follow recipes.
Recommended.

~ARC Kindly provided by Netgalley & the Publisher in exchange for my honest review~

[Amy · Rating 5 out of 5]

This book has made me fitter, happier, and more productive.

[Ann G. · Rating 5 out of 5]

This is the cheesemaker that Babara Kingsolver visited in Animal, Vegatable, Miracle. It is and easy to follow book and we have had complete success with our cheesemaking!

[J Grimsey · Rating 5 out of 5]

Read all have made 4 cheeses 3 successful one not,

[Kathy · Rating 4 out of 5]

It was obvious the author knew the subject and had been through all the hoops first. It contains a wealth of information. For instance, it was fascinating to learn how the type of animal milk used affects the qualities of a cheese. Of course, I might have some difficulty finding a water buffalo to milk in my region of the country…
The instructions are thorough and informed. I can’t wait to try to make some cheese for myself. The advice offered to build on my experience was appreciated as I was totally planning to begin with blue cheese!
I would definitely recommend this book to anyone wanting to learn to make their own cheese.
I received a copy of this book in exchange for a fair and honest review.

[Cat · Rating 5 out of 5]

I located a copy of this book at my local library! So here's my review:
I used to watch my mother make a simple farmer's cheese, as she called it, but as I didn't like cheese as a child, I never payed much attention to the details of making it. Much older now, I have acquired a taste for some cheese and a curiosity about others to the point that I want to start making some of my own. I am purchasing a copy of this book to learn cheese making from as , it seems to me, to be simple and straightforward , for us beginners. I'd love to work up to blue cheese and Brie! But will settle on some simpler cheeses like mozzarella and cream cheese! Love the photographs and all the recipes and suggestions for serving cheese.

[solène · Rating 3 out of 5]

En plus de contenir des photos absolument splendides, ce livre présente parfaitement toutes les techniques et les recettes pour réaliser chez soi camembert, carrés frais, cream cheese, mozzarella, emmental...

[Frank · Rating 5 out of 5]

Good assortment of cheese projects for difficulty and range of interests. Instructions and explanations are pretty clear.

[Kaycee Stewart · Rating 5 out of 5]

Great cheese recipes....easy to understand for a novice.

[William Hults · Rating 5 out of 5]

Great book for cheese making. Provides lots of information about milk, supplies, and materials. The added bonus is the recipes.

[Angelica]

One of the best pizza crust recipes I have ever used is in this book. Don't be concerned if you sub water, milk, or a mix of both for the whey if you don't make the cheese too.

[Manda · Rating 4 out of 5]

Loads of new cheesy ideas, great book. Measurements in imperial and slightly odd that it doesn't specify the size of the cheese moulds that should be used.

[Tiffany Jones · Rating 3 out of 5]

Not as in depth as I was hoping, no explanation on how to homogenize milk at home 🤷🏼‍♀️